“FIRST LADY”
SEAFOOD CASSEROLE

1 Ib. crab and lobster combined
1 Ib. cooked and deveined shrimp
1 cup mayonnaise
% cup chopped green pepper
% cup minced onion
1% cups finely chopped celery
1% teaspoon salt
1 tablespoon Worcestershire sauce
2 cups crushed potato chips
Paprika
Mix ingredients together. Place in bak-
ing dish and completely cover with
crushed potato chips. Sprinkle with
paprika and bake at 400 degrees 20 to
25 minutes. Serves 12.
—MyrTLeE PLANT

RIPE OLIVE AND TUNA
CASSEROLE

34 cup ripe olives

2 - 7 oz. tins solid pack tuna
2 cups cooked macaroni

1 tin mushrooms

% cup chopped green pepper

% cup chopped cashews

1 cup commercial sour cream
% teaspoon oregano

1 cup grated cheddar cheese

Cut olives into large pieces. Combine
with tuna, macaroni, mushrooms, green
pepper and cashews. Blend in sour
cream and oregano, mixing well. Turn
into large casserole, sprinkle with
cheese. Bake at 350 degrees for 25 to
30 minutes. Garnish with whole ripe
Olives. Serves 4 to 5.
—OrMaA Potts

OYSTER SUPPER DISH

4 dozen small oysters (1 quart bulk
with liquor)

%4 cup oyster liquid

3 cups soft bread crumbs

% teaspoon salt

1 cup grated mild cheese

tablespoons butter

tablespoons flour

cups milk

Heat oysters in liquid until they curl.
Drain in strainer. Measure % cup of the
liquid and make a sauce of this with
the milk, butter, flour and salt. To the
Sauce add % cup of cheese and the
oysters together with 2 cups bread
crumbs. Place in casserole, top with
the rest of the cheese and crumbs. Dot
with butter. Bake until bubbly—about
45 minutes—at 300 degrees.
—FLORENCE Moore

42

CURRIED SHRIMP AND RICE

3 cups hot cooked rice

2 tablespoons butter

2 tablespoons minced parsley
Cook rice in boiling salted water. When
done lift through rice with fork to fluff
the grains. Add butter and parsley.
Pack into greased mold and Keep hot
on top of stove in pan of boiling water.

1 tablespoon chopped onion

2 tablespoons butter

1 teaspoon curry powder

3 tablespoons flour

1 cup chicken broth

1 cup rich milk

% teaspoon salt

2 cups cooked cleaned shrimp
Cook onion in butter until transparent.
Blend in flour and curry powder. Add
broth and milk, cook and stir over low
heat until sauce is smooth and thick.
Season with salt. Add shrimp. Unmold
rice, pour shrimp over, and decorate
with hard boiled egg slices and parsley.

—INA CATLOW

NOODLE AND TUNA FISH
CASSEROLE

1 box egg noodles, cooked

1 tin Cream of Mushroom soup

1 package pimento cheese

3 hard boiled eggs

1 green pepper, chopped

1 onion, chopped

2 tins tuna, flaked
Arrange in layers in casserole. Cover
with crushed corn flakes, or potato
chips, and bake at 350 degrees for 30
to 40 minutes.

—WILLENA CUNNINGHAM

SALMON DINNER
CASSEROLE

Grease a casserole—Place in it a layer
of raw potatoes, sliced thin, then a
layer of sliced onions, then a layer of
salmon, then another layer of potatoes.
Cover with a white sauce to which
grated cheese has been added. Bake one
hour, or until potatoes are cooked.
—GRACE TURNER

MACARONI AND BACON

Cook 1 package of elbow macaroni or
spaghetti in boiling salted water until
tender. Dice % lb. bacon and 4 small
onions and fry together until done. Add
to macaroni and place in casserole.
Pour over this a small tin of tomato
juice, season with salt and pepper and
sprinkle grated cheese on top. Cook at
350 degrees until thickened and bubbly.
—ANNE HEWSON